Japanese Cheesecake
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This Japanese Cheesecake is super light and fluffy and will melt in your mouth! A delicious, but lighter version of a traditional cheesecake.
I am the biggest cheesecake fan there is and I’ve been dying to try this Japanese cheesecake. I’m so glad I made it, if you love cheesecake, then this will be your next favorite cheesecake. This cheesecake is so light, and fluffy, it’s out of this world. It’s not dense at all like your regular cheesecake, however, it’s a bit of a pain to make. Totally worth it though!
When my husband and I first got married, he used to love cheesecakes so every opportunity I got I either made cheesecake or bought different kinds of cheesecakes. Surely not long after, he started getting tired of cheesecake and wouldn’t want to touch it. So usually when I make cheesecake he hardly ever touches it, except this time. I enticed him into trying a bit, and so he did. Well that’s all it took.
He loved this cheesecake. He ate more than half of it. Not in one sitting, but two. He ate his with a mixed berry topping, I ate mine with caramel sauce. Both were delicious. Beyond delicious. As I said before, out of this world.
Cheesecake heaven!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Japanese Cheesecake
Prep: 20 mins
Cook: 1 hr 20 mins
Total: 1 hr 40 mins
Serves: 12 servings
This Japanese Cheesecake is super light and fluffy and will melt in your mouth! A delicious, but lighter version of a traditional cheesecake.
Ingredients
- 3 eggs separated
- 3 tbsp butter unsalted
- 10.5 oz cream cheese
- 1 tbsp sugar
- 1 tbsp cornstarch
- 2/3 cup milk
- 1/4 cup sugar
Instructions
- Preheat oven to 350 F degrees. Prepare a springform pan with parchment paper.
- Put the egg whites into the freezer so it just begins to freeze around the edges.
- In a large bowl, melt the butter and cream cheese over a double boiler and whisk well to combine.
- In another bowl mix the egg yolks, 1 tbsp sugar and cornstarch. Mix well and set aside.
- Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
- Add a small amount of the 1/4 cup of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
- Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
- Put the cake pan in a roasting pan and add boiling water so it comes up 1/2 inch up the cake pan. Bake for 15 minutes and then lower the temperature to 300°F and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.
- Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day.
Recipe Notes
Nutritional information assumes 12 slices per cake. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Nutrition Information:
Serving: 1sliceCalories: 121kcal (6%)Carbohydrates: 8g (3%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 4g (25%)Cholesterol: 63mg (21%)Sodium: 138mg (6%)Potassium: 94mg (3%)Sugar: 7g (8%)Vitamin A: 305IU (6%)Calcium: 59mg (6%)Iron: 0.2mg (1%)
Nutrition Facts
Japanese Cheesecake
Amount Per Serving (1 slice)
Calories 121
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 63mg21%
Sodium 138mg6%
Potassium 94mg3%
Carbohydrates 8g3%
Sugar 7g8%
Protein 3g6%
Vitamin A 305IU6%
Calcium 59mg6%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Sadie says
I would like to try this recipe, but seeing as there is no flour and less cream cheese than usual, what size springform pan did you use? It must be quite s small cake or am I incorrect? Thank you and regards
Jo Cooks Team says
It’s a standard size springform pan. The egg whites are whipped which is what gives the cake volume.
Diana says
I made this and added 1 T. green tea powder to the batter. It’s very nice and needs no topping this way.
Judy says
That sounds delicious. One of my grandson’s doesn’t like cheese cake. Can you believe that?
jo says
Silly boy!
Jeannie King Furr says
I don’t have experience making cheesecakes. When you say to prepare the pan with parchment paper, exactly what am I supposed to do? Thanks for the help! This looks so amazing and I like that it has very little sugar and no crust.
jo says
Hi Jeannie,
You’re supposed to cut out a piece of parchment paper round that fits at the bottom of the cake pan.
Jenny says
I’ve made this 5x since coming across this recipe earlier this year 😀
My mum loves it so much haha.
Dana says
Making this right now. Can’t wait to try it!
Jen says
Wow!
What an awesome cheesecake. I was going to make the below version but I think I will attempt your version instead.
http://www.wascene.com/food-drink/new-york-cheesecake-recipe/
Many thanks,
Jen
shoop exhale says
I made this yesterday and everybody just loved it. Amazingly delicious! Thank you very much for posting this recipe.
jo says
You’re welcome. 🙂
Nancy/SpcicieFoodie says
You started your post off exactly how I feel. 🙂 The light and airiness is why I want to give it a try. Thanks so much for sharing this!
jo says
You’re welcome Nancy, I hope you try it. 🙂
Alex says
OK Your description and pictures have put this to the top of my “to make” list! I never normally comment but this does look the queen of cheesecakes!
jo says
Thanks Alex, let me know if you do make it and how you like it. 🙂
Lily Sheng says
I’ve seen various Japanese cheesecake recipes calling for some flour, but yours didn’t, how interesting!
jo says
Yep, no flour just a bit of cornstarch. 🙂